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The “So Good” Egg Breakfast I’ve Eaten Every Day for Weeks (Only 4 Ingredients!)
Add your favorite fillings.
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Cottage Cheese Egg Bites
Ali DomrongchaiAssociate Editor, Groceries
published about 7 hours ago
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[Fluffy egg muffins filled with diced tomatoes and spinach, arranged on a plate.]
Credit: Photo: Alex Lepe; Food Styling: Janette Zepeda
Cottage cheese gives these easy egg bites a smooth, custardy texture that's ready for your favorite fillings.
Serves6
Makes12
Prep10 minutes
Cook20 minutes to 25 minutes
Cook Mode+
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[Fluffy egg muffins filled with diced tomatoes and spinach, arranged on a plate.]
Credit: Photo: Alex Lepe; Food Styling: Janette Zepeda
Quick Overview
Why You’ll Love It
- The smooth texture is sublime. Adding cottage cheese and cornstarch to the egg mixture and baking in a steamy oven gives these egg bites a custardy texture.
- Mix-and-match flavors. Keep the cottage cheese and egg base the same, but switch up the cheese and fillings for variety.
At a breakfast café near my house, the server leaves a carafe of coffee on the table for easy refills and there’s a chalkboard that lists the daily specials. I rarely ever check that list because I always order a slice of quiche. The combination of custardy egg and an endless combination of fillings leaves me satisfied every time.
Because I can’t visit the café every morning, I’m making a grab-and-go version at home with these cottage cheese egg bites instead.
Classic quiche is baked in a flaky pie crust, but for weekday mornings I’m leaving the pastry behind and cutting down on the cooking time by baking the egg custard in a muffin tin. These egg bites are just as rich and custard-y as the breakfast café’s quiche, thanks to the addition of cottage cheese. The base comes together quickly in a blender, you can take your pick of fillings, and they bake in less than 30 minutes. I prefer to make a batch (or two) at the beginning of the week (they keep well in the fridge or freezer) so that I can reheat what I need at a moment’s notice.
Credit: Photo: Alex Lepe; Food Styling: Janette Zepeda
Straight from Our Recipe Tester
“These are so good. They are creamy and savory and come together so easily. I’m going to start incorporating them into my weekly meal prep.” —Ali, March 2026
Key Ingredients in Cottage Cheese Egg Bites
- Eggs: You’ll need 8 large eggs. Yes, there really is a difference between egg sizes, and we’ve covered all of the basics here.
- Cottage cheese: This ingredient gives the egg bites an extra protein boost and creamy texture.
- Shredded cheese: Customize these egg bites with your pick of shredded cheese. Go for a mildly flavored mozzarella, nutty Gruyère, or classic cheddar cheese.
- Cornstarch: Just a little bit of this gluten-free starch helps to stabilize the egg mixture for a smooth and custard-y texture.
- Fillings: Flavor the egg bites with tender greens, chopped vegetables, or savory meats. Make sure meats and vegetables (except for tender greens) are cooked before adding to the egg bites.
How to Make Cottage Cheese Egg Bites
- Blend the egg mixture. Blend cottage cheese, eggs, shredded cheese, cornstarch, kosher salt, and black pepper together until very smooth.
- Pour into a muffin pan. Divide the egg mixture evenly among the greased wells of a muffin pan.
- Add the fillings. Add your choice of fillings to the egg mixture and use a chopstick or toothpick to stir the fillings so they are evenly distributed.
- Place a pan of water in the oven. Create a steamy oven environment by filling a 9×13-inch baking dish partway with hot tap water, and placing it on the lower rack of the oven.
- Bake the cottage cheese egg bites. Bake the egg bites on the middle rack of the oven until they’re just set.
Credit: Photo: Alex Lepe; Food Styling: Janette Zepeda
Storage and Make-Ahead Tips
- The egg bites can be made up to 3 days ahead and refrigerated in an airtight container or frozen for up to 2 months.
- When ready to eat, thaw overnight in the refrigerator. Reheat in the microwave until warmed through, 30 to 45 seconds, or in a 350ºF oven for 10 minutes. To reheat from frozen, microwave for about 1 1/2 minutes, flipping halfway through.
More Delicious Breakfasts for Protein-Lovers
Comments
Cottage Cheese Egg Bites Recipe
Cottage cheese gives these easy egg bites a smooth, custardy texture that's ready for your favorite fillings.
Prep time 10 minutes
Cook time 20 minutes to 25 minutes
Makes 12
Serves 6
Nutritional Info
- Calories 232
- Fat 15.0 g (19.2%)
- Saturated 5.3 g (22.6%)
- Carbs 5.5 g (1.9%)
- Fiber 0.5 g (1.3%)
- Sugars 2.5 g
- Protein 18.0 g (15.3%)
- Sodium 381.4 mg (25.4%)
Ingredients
For the base:
Cooking spray
- 1 1/2 cups
2% or 4% milkfat cottage cheese (12 ounces)
- 8
large eggs
- 2 ounces
low-moisture mozzarella, sharp cheddar, Monterey Jack, or Gruyère cheese (or a combination), shredded (about 1/2 cup)
- 1 tablespoon
cornstarch
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
Filling options (pick 2):
- 1 cup
finely chopped tender greens, such as baby spinach or baby kale (about 1 ounce)
- 2/3 cup
chopped cooked vegetables, such as bell peppers, onions, or mushrooms
- 1/3 cup
finely diced or crumbled cooked meat, such as breakfast sausage, regular bacon, or ham
Instructions
Arrange a rack in the lowest part of the oven and a second rack in the middle. Heat the oven to 325ºF.
Coat a standard 12-well muffin tin generously with cooking spray.
Blend 1 1/2 cups cottage cheese, 8 large eggs, 2 ounces shredded cheese, 1 tablespoon cornstarch, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a blender until very smooth, about 1 minute.
Pour into the muffin wells, dividing it evenly. Divide the fillings of choice evenly among the wells. Use a chopstick or small fork to stir each well to distribute the fillings a bit.
Fill a 9x13-inch baking dish about halfway with very hot tap water. Place on the lower rack. Place the muffin tin on the middle rack. Bake until the egg bites are set and no longer wet on top and they start to pull away from the edges of the wells, 20 to 25 minutes.
Let cool in the pan for 3 minutes. Run a small knife or offset spatula around each egg bite to loosen and lift out of the pan. Serve warm.
Recipe Notes
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